These balsamic-glazed chicken meatballs are what weeknight dinner dreams are made of: minimal effort, maximum flavor. Bonus–they’re also great served cocktail-party style with toothpicks.
If you’re looking for an alternative to traditional spaghetti and meatballs or turkey meatballs in marinara sauce, this light and elegant chicken meatball recipe fits the bill. It’s easy to make them during the week with polenta, buttered pasta, mashed potatoes, or cauliflower purée.
You can also make these chicken meatballs as an appetizer—just make them smaller and spear them with toothpicks.
Chicken meatballs are a versatile and delicious meal that can be enjoyed in endless ways. From hearty sandwiches to savory pasta dishes, baked chicken meatballs are simple to prepare and packed with flavor. However, achieving the perfect texture and doneness requires knowing exactly how long to cook chicken meatballs. Undercook them, and you risk foodborne illness and an unappetizing experience. Overdo it, and you’ll end up with dry, rubbery meatballs. By following proper techniques and recommended cook times, you’ll learn how to make moist, tender chicken meatballs every time.
Factors That Affect Chicken Meatball Cook Time
Several key factors impact the cooking time needed for chicken meatballs:
Size The diameter of your meatballs significantly affects required cook time Small 1-inch meatballs take less time than larger 15 to 2-inch sizes. Check doneness, not cook time.
Oven temperature: Standard oven temperatures for meatballs range from 350°F to 425°F. Higher heat decreases cook time but increases chances of burning.
Ingredients: Cheese or vegetables that are wet add moisture, which may make the cooking time longer. Lean chicken cooks faster than higher-fat options.
Meatball preparation Evenly shaped, uniform meatballs ensure consistent cooking. Proper spacing allows for airflow circulation
Fresh or frozen? Frozen meatballs need about 25 to 30 minutes at 400°F to thaw and cook all the way through. Fresh cooks faster.
Oven variances: Each oven performs slightly differently, so check doneness not just time.
Recommended Chicken Meatball Cook Times
The following oven bake times serve as a general guideline:
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1-inch meatballs: Bake at 375°F for 20-25 minutes
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1.5-inch meatballs: Bake at 375°F for 25-30 minutes
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2-inch meatballs: Bake at 375°F for 30-35 minutes
Always use a meat thermometer to make sure the temperature inside is 165°F. The meatballs’ juices can be redistributed by letting them rest for 5 minutes before serving.
Step-by-Step Guide for Baked Chicken Meatballs
Follow these simple steps for baking juicy, flavorful chicken meatballs:
1. Prepare meatball mixture
Mix ground chicken, binders like egg or breadcrumbs, and any herbs or spices you want to use. Gently mix just until blended. Avoid overmixing.
2. Shape into even meatballs
Roll mixture into uniform balls, around 1-1.5 inches in diameter. This promotes even cooking.
3. Preheat oven to 375°F
Preheating ensures the oven reaches the proper temperature when meatballs go in.
4. Arrange meatballs on baking sheet
Line pan with foil or parchment paper. Space meatballs at least 1-inch apart for airflow.
5. Bake according to size
Follow recommended bake times. Start checking for doneness at least 5 minutes early.
6. Check internal temperature
Meatballs should reach an internal temp of 165°F. Insert thermometer into center of several meatballs.
7. Let rest 5 minutes before serving
Allowing meatballs to rest helps them retain moisture for tender, juicy results.
Tips for Perfect Baked Chicken Meatballs
Follow these helpful tips for optimal homemade chicken meatballs:
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Use a light touch when mixing – overhandling makes meatballs dense.
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Chill meatball mixture 30 minutes for easier shaping.
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Preheat oven and line pan to prevent sticking.
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Brush meatballs with oil or broth for extra moisture.
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Turn on broiler briefly for crispy, browned exterior.
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Always use a meat thermometer for doneness.
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Freeze uncooked meatballs on a tray then transfer to bags.
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Cook frozen meatballs 5 minutes longer, no need to thaw.
Serving Ideas for Chicken Meatballs
Chicken meatballs make for an extremely versatile ingredient. Consider these serving suggestions:
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Pasta – Toss baked meatballs with your favorite marinara sauce over spaghetti.
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Sandwiches – Stuff meatballs into rolls with melted cheese and marinara for hearty subs.
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Salad – Chill and slice cooked meatballs to add protein to fresh greens.
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Appetizer – Serve baked chicken meatballs warm with a zesty dipping sauce.
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Rice bowls – Combine meatballs with riced cauliflower or quinoa for a satisfying bowl.
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Soups – Drop cooked meatballs into broth-based soups for added flavor and heft.
The options are endless with these easy homemade chicken meatballs. Follow proper cook times and temperatures, and experiment with unique recipes. In no time, baked chicken meatballs will become a regular on your family dinner table.
What You’ll Need To Make Chicken Meatballs With Tomato-Balsamic Glaze
- Egg: Helps hold the meatball mixture together so it has a soft, cohesive texture.
- Fresh parsley gives the meatballs a fresh look and a splash of color.
- Tomato paste gives both the meatball mixture and the glaze a strong tomato flavor. I think you should buy tomato paste in a tube. It’s great because you can use only what you need and keep the rest in the fridge for later use.
- That one clove of garlic really adds a lot of flavor to the meatballs.
- Milk gives the meatballs moisture and helps them stay soft.
- Ground Chicken: The base of the meatballs. For moist, tasty food, choose a type with a little fat—avoid the extra-lean breast meat. You can use ground turkey instead; just make sure it’s not too lean.
- Grated Pecorino Romano cheese gives the meatballs a salty, tangy, and rich flavor. Almost the same taste as Parmesan cheese, but sharper and stronger in flavor.
- Italian Bread Crumbs: These add texture and a herb flavor to the meatballs and help them stay together. There are many brands that make gluten-free versions that work well for cooking.
- Extra Virgin Olive Oil: This is used in the glaze to make it rich and tie everything together.
- A little bit of balsamic vinegar gives the glaze a sour-sweet taste that works well with the tomato and sugar.
- Sugar: Rounds out the glaze with a hint of sweetness.
- Jump to the printable recipe for precise measurements
Step 1: Mix the base. Mix the egg, parsley, tomato paste, garlic, milk, salt, and pepper in a large bowl with a whisk until the tomato paste is completely gone.
Step 2: Add the meat and fillers. Add the ground chicken, grated cheese, and breadcrumbs.
Step 3: Combine. Use your hands to gently mix everything together—the mixture will be a bit wet.
Step 4: Form the meatballs. With damp hands, shape the mixture into medium-sized balls and place them in an ungreased 9×13-inch baking dish.
Step 5: Make the glaze. In a small bowl, whisk together the tomato paste, olive oil, balsamic vinegar, and sugar.
Step 6: Glaze the meatballs. Brush the glaze evenly over the meatballs. It may seem like it’s not enough, but a little glaze goes a long way (it’s boldly flavored) and too much will overpower the flavor of the meatballs.
Step 7: Bake and serve. Bake in a 325°F oven for about 30 minutes, or until an instant-read thermometer inserted in the center of a meatball reads 160°F. Serve the meatballs hot and enjoy!.
More Meatball Recipes You May Like
Winner, winner meatball dinner! These baked chicken meatballs with a tangy glaze are quick, easy, and so tasty that you won’t be able to stop eating them.
- 1 large egg
- 3 tablespoons freshly chopped parsley
- 1 tablespoon tomato paste
- 1 clove garlic, minced
- ¼ cup milk
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 1 pound of ground chicken (Purdue chicken is best, not extra-lean all-breast meat)
- ½ cup grated pecorino Romano cheese
- ¼ cup plus 2 tablespoons Italian seasoned bread crumbs
- 1½ tablespoons tomato paste
- 1½ tablespoons extra virgin olive oil
- 2 teaspoons balsamic vinegar
- ¾ teaspoon sugar
- Preheat the oven to 325°F.
- Put the egg, parsley, tomato paste, garlic, milk, salt, and pepper in a large bowl. Use a wire whisk to mix well and make sure the tomato paste is completely gone.
- Add the ground chicken, grated cheese and breadcrumbs. Mix the ingredients with your hand; it will be a little wet. Make medium-sized balls and put them in a 9-by-13-inch baking dish that hasn’t been greased.
- In a small bowl, mix all of the glaze’s ingredients together. Brush evenly over the meatballs. Put the meatballs in the oven for about 30 minutes, or until an instant read thermometer inserted into the middle of one reads 160°F. Remove from the oven and serve.
- How to Freeze: The meatballs can be frozen for up to three months with their glaze still on them. First let them thaw in the fridge. Then, heat them in a 300°F oven with foil tightly covering them until they’re hot in the middle.
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- Serving size: 1 meatball
- Calories: 119
- Fat: 7 g
- Saturated fat: 2 g
- Carbohydrates: 4 g
- Sugar: 1 g
- Fiber: 0 g
- Protein: 10 g
- Sodium: 161 mg
- Cholesterol: 54 mg
This website is written and produced for informational purposes only. The nutrition facts on this site have not been reviewed or approved by a nutritionist or the Food and Drug Administration. I am not a certified nutritionist. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam. com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. The nutritional information in a recipe can be different depending on the types of products or brands bought, the natural changes that happen with fresh food, and how the ingredients are processed. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
How to Make Easy Baked Chicken Meatballs
FAQ
How to know when chicken meatballs are cooked?
To check if the meatballs are done, put in an instant-read thermometer. When the thermometer reads 165°F (74°C), the meatballs are fully cooked. How to make the sauce: Melt the butter in a small saucepan over medium heat. Add the lemon juice and cook until the lemon juice is thick.
Is it better to cook meatballs at 350 or 400?
In fact, we recommend baking meatballs at 425°F over 350, 375, or even 400 degrees f.Dec 18, 2023
How long does it take for meatballs to be cooked?
Place the meatballs on the baking sheet with about one inch between each. Bake them for about 15 minutes, or until lightly browned. Then, transfer to a pot of red sauce and simmer for an additional 5 minutes. If not using a red sauce, bake for 3-5 minutes longer, or until cooked through.
How long do chicken meatballs take to cook in a pan?
Warm the olive oil in a non-stick pan. Fry eight at a time in the oil for four to five minutes, or until they are golden brown and crisp on all sides.